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Eating History: Thirty Turning Points in the Making of American Cuisine

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Food expert and celebrated food historian Andrew F. Smith recounts--in delicious detail--the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, ...

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Eating History: Thirty Turning Points in the Making of American Cuisine
2011, Columbia University Press, New York

ISBN-13: 9780231140935

Trade paperback

Eating History: Thirty Turning Points in the Making of American Cuisine
2009, Columbia University Press, New York

ISBN-13: 9780231140928

Hardcover

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